This refreshing paleo lemon lime curd, with its smooth creaminess and cool snap of fresh zest, reminds me of sunny afternoons spent in leisure, dipping toes in an icy pool while surrounded by bright yellow light.
Should you wish to enjoy this paleo lemon lime curd with a shortbread tart crust, simply double the curd recipe and follow the optional directions below.
Paleo Lemon Lime Curd:
- 1/2 cup fresh lemon juice (~4 lemons squeezed)
- 1 tablespoon fresh lime juice (~ 1/2 lime)
- 2 teaspoons grated zest (lemon or lime)
- 3 pasture-raised eggs
- 1/8 teaspoon pink Himalayan sea salt
- 1/3 cup organic dried maple sugar (such as Coombs Family Farms)
- 1/3 cup melted, unrefined coconut oil
- Fresh organic raspberries and dried rose petals
- Small saucepan
- Mesh strainer
To prepare the curd, add the eggs, lemon juice, zest, maple sugar, and salt to the small saucepan. Whisk until fully incorporated.
To make the curd, place the saucepan on the stove, over medium heat. Add the melted coconut oil. Cook the ingredients for approximately 4 to 4:30 minutes, whisking continuously to prevent too many clumps from forming. You may need to temporarily remove the saucepan from the heat source (continuing to whisk) to prevent the curd from boiling. You will know the curd has reached optimal thickness and creaminess when it can coat the back of a spoon.
At this point, remove the saucepan from the heat and use a mesh strainer to collect the smooth lemon curd in a bowl below while discarding the white protein lumps caught in the strainer.
Allow the curd to come to room temperature before placing plastic wrap across the top of the mixture. Place this paleo lemon lime curd in the refrigerator until ready to serve with fresh raspberries and dried rose petals.
To make the lemon tart variation, the lemon curd recipe will need to be doubled; however, I have found it best to make the curd in two batches rather than all at once to prevent curdling.
- 2 cups fine almond flour
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon pink Himalayan or Celtic sea salt
- 3 tablespoons organic maple syrup
- 1/4 cup unrefined coconut oil, melted (extra for coating the tart pan)
- 1 tablespoon homemade cashew milk (see recipe here)
- Oven: preheated to 350 degrees
- 9-inch tart pan with removable bottom
- Food processor
Preheat the oven to 350 degrees. Lightly coat a 9-inch tart pan (with removable bottom) with extra coconut oil.
To make the crust, mix together the listed ingredients in a food processor or knead the ingredients together in a bowl. Press the dough evenly into the bottom and sides of the prepared tart pan. Bake the dough for approximately 22 minutes, or until golden brown. Rotate the tart in the oven half-way through cooking for even heat distribution (and even browning). Let the tart crust cool completely.
Double the lemon curd recipe for the tart variation. I have found it best to make the curd in two batches rather than all at once to prevent curdling. Once the two batches are made and cooled, spread the curd evenly across the tart crust. Top with fresh raspberries and dried rose petals. Store the tart in the refrigerator until ready to consume.